The decision to develop our own all-purpose blend came about after we tested a variety of other published recipes and storebought blends, none of which worked universally well in all types of baked goods. Our ideal blend would have a rich, round flavor with enough protein to provide baked goods with a good chew and decent browning, and we wanted the ingredients to be easy to find.
After months in the kitchen, baking more than a thousand muffins and cookies with different gluten-free ingredients and ratios of flour and starch, we finally had a reliable blend that would work well in many different types of recipes. Along the way, we learned what worked and what didn’t.
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